Optimization of process conditions for fermented banana using SCOBY in producing bioactive compounds and antioxidant activity by CCD-RSM design

• Main Authors: Maryati, Yati, Melanie, Hakiki, Susilowati, Agustine, Filailla, Euis, Mulyani, Hani, Aspiyanto, Aspiyanto, Budiari, Setyani, Artanti, Nina, Devi, Anastasia Fitria, Handayani, Windri, Yasman
• Format: Conference Proceeding
• Language: English
• Subjects: Acetic acid; Antioxidants; Bacteria; Beverages; Biodiversity; Biological activity; Design of experiments; Fermentation; Flavonoids; Fruits; Lactic acid; Optimization; Polyphenols; Process variables; Response surface methodology; Yeast
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0173156

The production of natural bioactive compounds through fermentation has increased in recent years. Banana fruit is one type of potential food biodiversity that has high antioxidant bioactive components so that it has a functional effect on health. Banana fruit is fermented using a symbiotic culture of bacteria and yeast (SCOBY). SCOBY is a consortium of microbes, including yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB). SCOBY works well on media containing polyphenols increasing the biological activity of higher antioxidant bioactive compounds. In order to obtains an optimal product, fermentation is carried out based on the Central Composite Design (CCD) experimental design using Response Surface Methodology (RSM), which aims to determine the optimum point of the formulation process variable in the manufacture of fermented functional drinks by kombucha culture from banana fruit extract using the Design Expert DX program. 11.0.05®. The results of process optimization on antioxidant activity in banana drink contained 13.39% kombucha culture concentration, 10% sucrose concentration, and 9 days fermentation time with the predicted value of Antioxidant activity DDPH 94.421%, Polyphenols 0.200 mgGAE/mL, pH 3,984,oBrix 6.55, and Total Flavonoids 26,554 ppm.